![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKrM5v8ByixFuAONdfQ202PPzwOHOKI-iqRX3HxDD-4IsYJE3WLHzSuaIqmh5_diOZHTG3my5_Q86tkpavGqaHHAjskVO2R1JMSmsz_8hmk_Ny0k92wCs1PjU2qRNF1Qx3VBkv9_SW7g/s320/lemon.jpg)
Ingredients
5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine
2 tablespoons olive oil orvegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice*
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt**
1/2 teaspoon lemon-pepper seasoning
1 7 ounce package thin spaghetti
Parmesan cheese
In a large skillet, saute onions& garlic in butter& oil until tender.
Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
Saute for 15-20 min or until chicken juices run clear.
Meanwhile, cook spaghetti according to package directions; drain.
Add to chicken mixture and toss.
*I like lemon. Actually I love lemon. The lemoney-er (more lemony?) the better. I usually have at least 5 TBS and add a little to the pasta water and a little more when adding the cooked spaghetti to the chicken mixture.
**I use garlic salt
(photo from Kristen's Flickr page)